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Megazyme/L-Malic Acid Assay Kit (Manual Format)/K-LMAL-116A/116 assays (manual) / 1160 (microplate)
Megazyme/L-Malic Acid Assay Kit (Manual Format)/K-LMAL-116A/116 assays (manual) / 1160 (microplate)
商品编号：
K-LMAL-116A
品牌：
Megazyme INC
市场价：
¥3600.00
美元价：
2160.00
产品分类：
其它检测试剂盒
公司分类：
Other_kits
联系Q Q：
3392242852
电话号码：
4000-520-616
电子邮箱：
info@ebiomall.com
商品介绍
L-MalicAcid(Regular)AssayKit,forthespecificassayofL-malicacid(L-malate)inbeveragesandfoodproducts.
Grapeandwineanalysis:Oenologiststoexploitadvancedtestkits.
Charnock,S.C.&McCleary,B.V.(2005).RevuedesEnology,117,1-5.
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Itiswithoutdoubtthattestingplaysapivotalrolethroughoutthewholeofthevinificationprocess.ToproducethebestpossIBLequalitywineandtominimiseprocessproblemssuchas“stuck”fermentationortroublesomeinfections,itisnowrecognisedthatifpossibletestingshouldbeginpriortoharvestingofthegrapesandcontinuethroughtobottling.TrADItionalmethodsofwineanalysisareoftenexpensive,timeconsuming,requireeitherelaborateequipmentorspecialistexpertiseandfrequentlylackaccuracy.However,enzymaticbio-analysisenablestheaccuratemeasurementofthevastmajorityofanalytesofinteresttothewinemaker,usingjustonepieceofapparatus,thespectrophotometer(seepreviousissueNo.116foradetailedtechnicalreview).Grapejuiceandwineareamenabletoenzymatictestingasbeingliquidstheyarehomogenous,easytomanipulate,andcangenerallybeanalysedwithoutanysamplepreparation.
Megazyme“advanced”winetestkitsgeneralcharacteristicsandvalidation.
Charnock,S.J.,McCleary,B.V.,Daverede,C.&Gallant,P.(2006).ReveuedesOenologues,120,1-5.
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ManyoftheenzymatictestkitsareofficialmethodsofprestigiousorganisationssuchastheAssociationofOfficialAnalyticalChemicals(AOAC)andtheAmericanAssociationofCerealChemists(AACC)inresponsetotheinterestfromoenologists.Megazymedecidedtouseitslonghistoryofenzymaticbio-analysistomakeasignificantcontributiontothewineindustry,bythedevelopmentofarangeofadvancedenzymatictestkits.Thistaskhasnowbeensuccessfullycompletedthroughthestrategicandcomprehensiveprocessofidentifyinglimitationsofexistingenzymaticbio-analysistestkitswheretheyoccurred,andthenusingadvancedtechniques,suchasmolecularBIOLOGy(photo1),torapidlyovercomethem.Noveltestkitshavealsobeendevelopedforanalytesofemerginginteresttotheoenologist,suchasyeastavailablenitrogen(YAN;seepages2-3ofissue117article),orwherepreviouslyenzymesweresimplyeithernotavailable,orweretooexpensivetoemploy,suchasforD-mannitolanalysis.
AreEnterococcuspopulationspresentduringmalolacticfermentationofredwinesafe?(K-LMAL-58A)
Pérez-Martín,F.,Seseña,S.,Izquierdo,P.M.&Palop,M.L.(2014).FoodMicrobiology,42,95-101.
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Theaimofthisstudywasthegeneticcharacterisationandsafetyevaluationof129Enterococcusisolatesobtainedfromwineundergoingmalolacticfermentation.GeneticcharacterisationbyrandomlyamplifiedpolymorphicDNA-PCRdisplayed23genotypes.25isolatesrepresentativeofallgenotypeswereidentifiedasEnterococcusfaeciumbyspecies-specificPCRandassayedforantibioticresistance,presenceofvirulencegenesandaminobiogeniccapacity,bothindecarboxylasemediumandwine.Theaminobiogeniccapacityinwinewasanalysedinpresence(assay1)andabsence(assay2)ofOenococcusoeniCECT7621.Resistancetotetracycline,cotrimoxazol,vancomycinandteicoplaninwasexhibitedby96%ofthestrains,butnoneofthemharbouredtheassayedvirulencegenes.Allofthestrainsharbouredthetyrosinedecarboxylase(tdc)gene,while44%werepositivefortyramineindecarboxylasemedium.Onlyfiveoutof25strainssurvivedinwineaftersevendaysofincubation,andwhenconcentrationsofbiogenicaminesinwinesweredeterminedbyHPLC,onlythosewinesinwhichthefivesurvivingstrainsoccurredcontainedbiogenicamines.Histamine,putrescineandcadaverineweredetectedinwinesfrombothassays,althoughconcentrationswerehigherinassay2.TyramineandphenylethylamineweredetectedonlyinabsenceofO.oeni.Thisresearchcontributesfortheknowledgeofsafetyaspectsofenterococcirelatedtowinemaking.
GeneticdiversityofOenoccoccusoeniisolatedfromwinestreatedwithphenolicextractsasantimicrobialagents.(K-LMAL-58A)
García-Ruiz,A.,Tabasco,R.,Requena,T.,Claisse,O.,Lonvaud-Funel,A.,Bartolomé,B.&Moreno-Arribas,M.(2013).FoodMicrobiology,36(2),267-274.
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Moleculartechniqueshavebeenappliedtostudytheevolutionofwine-associatedlacticacidbacteriafromredwinesproducedintheabsenceandpresenceofantimicrobialphenolicextracts,eucalyptusleavesandalmondskins,andtogeneticallycharacterizerepresentativeOenococcusoenistrains.MonitoringmicrobialpopulationsbyPCR-DGGEtargetingtherpoBgenerevealedthatO.oeniwas,asexpected,thespeciesresponsibleformalolacticfermentation(MLF).Representativestrainsfrombothextract-treatedandnot-treatedwineswereisolatedandallwereidentifiedasO.oenispecies,by16SrRNAsequencing.TypingofisolatedO.oenistrainsbasedonthemutationoftherpoBgenesuggestedamorefavorableadaptationofLstrains(n=63)thanHstrains(n=3)toMLF.Moreover,PFGEanalysisoftheisolatedO.oenistrainsrevealed27differentgeneticprofiles,whichindicatesarichbiodiversityofindigenousO.oenispeciesinthewinery.Finally,ahighernumberofgeneticMarkerswereshowninthegenomeofstrainsfromcontrolwinesthanstrainsfromwineselaboratedwithphenolicextracts.TheseresultsprovideabasisforfurtherinvestigationofthemolecularandevolutionarymechanismsleadingtotheprevalenceofO.oeniinwinestreatedwithpolyphenolsasinhibitorcompounds.
AnaerobicorganicacidmetabolismofCandidazemplininaincomparisonwithSaccharomyceswineyeasts.(K-LMAL-58A)
Magyar,I.,Nyitrai-Sárdy,D.,Leskó,A.,Pomázi,A.&Kállay,M.(2014).InternationalJournalofFoodMicrobiology,178,1-6.
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Organicacidproductionunderoxygen-limitedconditionshasbeenthoroughlystudiedintheSaccharomycesspecies,butpracticallyneverinvestigatedinCandidazemplinina,whichseemstobeanacidogenicspeciesunderoxidativelaboratoryconditions.Inthisstudy,severalstrainsofC.zemplininaweretestedfororganicacidmetabolism,incomparisonwithSaccharomycescerevisiae,SaccharomycesuvarumandCandidastellata,underfermentativeconditions.OnlyC.stellataproducedsignificantlyhigheracidityinsimpleminimalmedia(SM)withlowsugarcontentandtwodifferentnitrogensources(ammoniaorglutamicacid)atlowlevel.However,theacidprofiledifferedlargelybetweentheSaccharomycesandCandidaspeciesandshowedinversetypesofN-dependenceinsomecases.SuccinicacidproductionwasstronglyenhancedonglutamicacidinSaccharomycesspecies,butnotinCandidaspecies.2-oxoglutarateproductionwasstronglysupportedonammoniumnitrogeninCandidaspecies,butremainedlowinSaccharomyces.Candidaspecies,C.stellatainparticular,producedmorepyruvicacidregardlessofN-sources.Fromtheresults,weconcludedthattheanaerobicorganicacidmetabolismsofC.zemplininaandC.stellataaredifferentfromeachotherandalsofromthatoftheSaccharomycesspecies.Intheformationofsuccinicacid,theoxidativepathwayfromglutamicacidseemstoplaylittleornoroleinC.zemplinina.ThereductivebranchoftheTCAcycle,however,producesacidicintermediates(malic,fumaric,andsuccinicacid)inalevelcomparablewiththeproductionoftheSaccharomycesspecies.Anunidentifiedorganicacid,whichwasproducedonglutamicacidonlybytheCandidaspecies,needsfurtherinvestigation.
Antimicrobialphenolicextractsabletoinhibitlacticacidbacteriagrowthandwinemalolacticfermentation.(K-LMAL-58A)
García-Ruiz,A.,Cueva,C.,González-Rompinelli,E.M.,Yuste,M.,Torres,M.,Martín-Álvarez,P.J.,Bartolome,B.&Moreno-Arribas,M.(2012).FoodControl,28(2),212-219.
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Thepurposeofthisstudywastodeterminewhetherphenolicextractswithantimicrobialactivitymaybeconsideredasanalternativetotheuseofsulfurdioxide(SO2)forcontrollingmalolacticfermentation(MLF)inwinemaking.Inhibitionofthegrowthofsixenologicalstrains(LactobacillushilgardiiCIAL-49,LactobacilluscaseiCIAL-52,LactobacillusplantarumCIAL-92,PediococcuspentosaceusCIAL-85,OenococcusoeniCIAL-91andO.oeniCIAL-96)byphenolicextracts(n=54)fromdifferentorigins(spices,flowers,leaves,fruits,legumes,seeds,skins,agriculturalby-productsandothers)wasevaluated,beingthesurvivalparameterIC50calculated.Atotalof24extractswerefoundtosignificantlyinhibitthegrowthofatleasttwooftheLABstrainsstudied.Someoftheseextractswerealsoactiveagainsttwoaceticacidbacteria(AcetobacteracetiCIAL-106andGluconobacteroxydansCIAL-107).Transmissionelectronmicroscopyofthebacteriacellsafterincubationwiththephenolicextractconfirmeddamageoftheintegrityofthecellmembrane.Finally,totestthetechnologicalapplicABIlityoftheextracts,theeucalyptusextractwasadded(2g/L)toanindustriallyelaboratedredwine,andtheprogressoftheMLFwasevaluatedbymeansofresidualcontentofmalicacid.AdditionoftheextractsignificantlydelayedtheprogressofbothinoculatedandspontaneousMLF,incomparisontothecontrolwine(noantimicrobialagentadded),althoughnotaseffectiveasK2S2O5(30mg/L).Theseresultsdemonstratedthepotentialapplicabilityofphenolicextractsasantimicrobialagentsinwinemaking.
Impactofγ-irradiationonantioxidantcapacityofmango(MangiferaindicaL.)winefromeightIndiancultivarsandtheprotectionofmangowineagainstDNAdamagecausedbyirradiation.
Kondapalli,N.,Sadineni,V.,Variyar,P.S.,Sharma,A.&Obulam,V.S.R.(2014).ProcessBiochemistry,49(11),1819-1830.
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Thepresentstudyaimstoevaluatetheeffectofgamma-irradiationonthetotalphenoliccontent(TPC),totalflavonoidcontent(TFC),antioxidantandradioprotectivepropertiesofthemangowine.γ-IrradiationresultedinanincreaseinTPCandTFCinadosedependentmannerandtheirconcentrationswereintherangeof226.8–555.3mg/Land68.6–165.1mg/L,respectively,in3kGyirradiatedwinesamples.Therewasasignificantincreaseintheconcentrationofcertainpolyphenoliccompoundswiththeexceptionofellagicacid,whichwasunalteredandasignificantdecreaseintheferulicandsynapicacidsasmeasuredbyHPLC.Treatmentwithγ-irradiationresultedinoverallreductioninmicrobialloads;further,nomicrobewasdetectedwithadoseof3kGyinallwinesamples,indicatingimprovementinthequalityofmangowine.TheDPPHradicalscavengingactivityofmangowinevariedfrom97.14(Sindhura)to83.64%(Mulgoa)andtheDMPDscavengingcapacityvariedfrom95.27(Banginapalli)to77.8%(Mulgoa)at100µLand3kGydose.However,theFRAPactivityofmangowinevariedfrom33.96(Sindhura)to27.38mM/L(Mulgoa),andtheNOscavengingcapacityfrom88.2(Banginapalli)to74.44%(Mulgoa)at500µLand3kGydose.Thesescavengingactivitiesweresignificantlyincreasedwiththeirradiationdoseandalsowithconcentration.MangowinewasalsodemonstratedtoprotectDNAagainstUV+H2O2andγ-irradiation(500Gy)inducedDNAdamage,confirmingitsprotectiveactionsinvitroandthuscouldbeavaluablesourceofantioxidants.
WaterstressandabscisicacidtreatmentsinducetheCAMpathwayintheepiphyticfernVittarialineata(L.).
Minardi,B.D.,Voytena,A.P.L.,Santos,M.&Randi,Á.M.(2014).Photosynthetica,52(3),404-412.
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AmongvariousepiphyticfernsfoundintheBrazilianAtlanticForest,westudiedVittarialineata(L.)Smith(Polypodiopsida,Pteridaceae).Anatomicalcharacterizationoftheleafwascarriedoutbylightmicroscopy,fluorescencemicroscopy,andscanningelectronmicroscopy.V.lineatapossessessucculentleaveswithtwolongitudinalfurrowsontheabaxialsurface.Weobservedabundantstomatainsidethefurrows,glandulartrichomes,paraphises,andsporangia.Weexaminedmalateconcentrationsinleaves,relativewatercontent(RWC),photosyntheticpigments,andchlorophyll(Chl)afluorescenceincontrol,water-deficient,andabscisicacid(ABA)-treatedplants.Plantssubjectedtodroughtstress(DS)andtreatedbyexogenousABAshowedsignificantincreaseinthemalateconcentration,demonstratingnocturnalacidification.ThesefindingssuggestthatV.lineatacouldchangeitsmodeofcarbonfixationfromC3totheCAMpathwayinresponsetodrought.NosignificantchangesinRWCwereobservedamongtreatments.Moreover,althoughplantssubjectedtostresstreatmentsshowedasignificantdeclineinthecontentsofChlaandb,theconcentrationsofcarotenoidswerestable.PhotosyntheticparametersobtainedfromrapidlightcurvesshowedasignificantdecreaseafterDSandABAtreatments.
Influenceofethanol,malateandarginineonhistamineproductionofLactobacillushilgardiiisolatedfromanItalianredwine.(K-LMAL-116A)
Mazzoli,R.,Lamberti,C.,Coisson,J.D.,Purrotti,M.,Arlorio,M.,Giuffrida,M.G.,Giunta,C.&Pessione,E.(2009).Aminoacids,36(1),81-89.
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Wine,likeotherfermentedfoods,maycontainbiogenicaminesproducedbylacticacidbacteriaviaaminoacidsdecarboxylation.Themostrelevantaminesfromthetoxicologicalstandpointarehistamineandtyramine.Thecomplexityoffermentedsubstratesmakesitdifficulttosuggestapriorihowvariablescanmodulateamineproduction.LactobacillushilgardiiISE5211wasisolatedfromanItalianredwine.Besidesproducinglactatefrommalate,thisstrainisalsoabletoconvertargininetoornithineandhistidinetohistamine.Inthepresentinvestigationwestudiedtheinfluenceofmalate,arginineandethanolonhistamineaccumulationbyL.hilgardiiISE5211.Ethanolconcentrationsabove13%inhibitbothhistamineaccumulationandbacterialgrowth;concentrationsbelow9%affectneithergrowthnorhistamineproduction.However,anethanolconcentrationof11%allowsalowbutcontinuousaccumulationofhistaminetooccur.Argininealsodelayshistamineaccumulation,whilemalateappearstohavenoeffectonhistidine–histamineconversion.
ImmobilizationofOenococcusoeniinlentikats®todevelopmalolacticfermentationinwines.(K-LMAL-116A)
Rodríguez‐Nogales,J.M.,Vila‐Crespo,J.&Fernández‐Fernández,E.(2013).BiotechnologyProgress,29(1),60-65.
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EntrapmentofOenococcusoeniintoapolymericmatrixbasedonpolyvinylalcohol(PVA)(Lentikats®)wassuccessfullyusedtogetabetterdevelopmentofmalolacticfermentation(MLF)inwine.TheincubationofimmobilizedcellsinanutrientmediumbeforestartingtheMLF,didnotimprovethedegradationofmalicacid.Inonlyoneday,100%ofconversionofmalicacidwasachievedusingahighconcentrationofimmobilizedcells(0.35ggel/mlofwinewithacell-loadingof0.25mgcells/mgofgel).Whilealowconcentrationof0.21ggel/mlofwine(cell-loadingof0.25mgcells/mgofgel)needed3daystogetareductionof40%.Theentrappedcellscouldbereusedthroughsixcycles(runsof3days),retaining75%ofefficacyfortheconversionofmalicacidintolacticacid.TheimmobilizedcellsinPVAhydrogelsgavebetterperformancethanfreecellsbecauseoftheincreaseofthealcoholtoleration.Consequently,theinhibitoryeffectofethanolfordevelopingMLFcouldbereducedusingimmobilizedcellsintoPVAhydrogels.
Optimizationofair-blastdryingprocessformanufacturingSaccharomycescerevisiaeandnon-Saccharomycesyeastasindustrialwinestarters.
Lee,S.B.,Choi,W.S.,Jo,H.J.,Yeo,S.H.&Park,H.D.(2016).AMBExpress,6(1),105.
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Wineyeast(SaccharomycescerevisiaeD8)andnon-Saccharomyceswineyeasts(HanseniasporauvarumS6andIssatchenkiaorientalisKMBL5774)werestudiedusingair-blastdryinginsteadoftheconventionaldryingmethods(suchasfreezeandspraydrying).Skimmilk—awidelyusedprotectiveagent—wasusedandinallstrains,thehighestviabilitiesfollowingair-blastdryingwereobtainedusing10%skimmilk.Fourexcipients(wheatflour,nuruk,artichokepowder,andlactomil)wereevaluatedasprotectiveagentsforyeaststrainsduringair-blastdrying.Ourresultsshowedthat7 glactomilwasthebestexcipientintermsofdryingtime,powderform,andthesurvivalrateoftheyeastinthefinalproduct.Finally,7typesofsugarswereinvestigatedtoimprovethesurvivalrateofair-blastdriedyeastcells:10%trehalose,10%sucrose,and10%glucosehadthehighestsurvivalrateof97.54,92.59,and79.49%forS.cerevisiaeD8,H.uvarumS6,andI.orientalisKMBL5774,respectively.After3 monthsofstorage,S.cerevisiaeD8andH.uvarumS6demonstratedgoodsurvivalrates(makingthemsuitableforuseasstarters),whereasthesurvivalrateofI.orientalisKMBL5774decreasedconsiderablycomparedtotheotherstrains.Air-blastdriedS.cerevisiaeD8andH.uvarumS6showedmetabolicactivitiessimilartothoseofnon-driedyeastcells,regardlessofthestorageperiod.Air-blastdriedI.orientalisKMBL5774showedanoticeabledecreaseinitsabilitytodecomposemalicacidafter3 monthsofstorageat4°C.
MetabolomicMeasurementsatThreeTimePointsofaChardonnayWineFermentationwithSaccharomycescerevisiae.
Richter,C.L.,Kennedy,A.D.,Guo,L.&Dokoozlian,N.(2015).AmericanJournalofEnologyandViticulture,66(3),294-301.
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Thetransformationofgrapejuicetowineisacomplexmetabolicrelationshipbetweentwospecies,thegrapeplantVitisviniferaandyeast,primarilySaccharomycescerevisiae.Thefinalmolecularcompositionresultingfromthegrape–yeastrelationshipcontributestotheflavor,aroma,andmouthfeelofthewine.Inthisstudy,weexaminedthiscomplexrelationshipbydeterminingtheexo-andendo-metabolome(thecollectionofmetabolitespresentextra-andintracellularly,respectively)ofyeastatthreetimepoints(days4,9,and15)ofaChardonnaywinefermentation.Weidentifiedandtracked227metabolitesintheexo-metabolomeand404metabolitesintheendo-metabolome,andeachmetabolitewasgroupedintometabolicpathwaysorintometabolitefamilies.Considerablemetabolicvariationwaspresentateachstageofthefermentation,Illuminatingmetabolicpatternssuggestingthatregulationoftheyeastmetabolicpathwaysiscoupledtothefermentationprogress.Analysisofthedifferentialutilizationandproductionofprimaryandsecondarymetabolitesduringawinefermentationinthisworkprovidesakeyunderstandingofcell-communicationmechanismsrelevanttometabolicengineeringandindustrialbiotechnologicalprocesses.
OverexpressionofaC4-dicarboxylatetransporteristhekeyforreroutingcitricacidtoC4-dicarboxylicacidproductioninAspergilluscarbonarius.
Yang,L.,Christakou,E.,Vang,J.,Lübeck,M.&Lübeck,P.S.(2017).MicrobialCellFactories,16(1),43.
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Background:C4-dicarboxylicacids,includingmalicacid,fumaricacidandsuccinicacid,arevaluableorganicacidsthatcanbeproducedandsecretedbyanumberofmicroorganisms.PreviousstudiesonorganicacidproductionbyAspergilluscarbonarius, whichiscapableofproducinghighamountsofcitricacidfromvarietiescarbonsources,haverevealeditspotentialasafungalcellfactory.EarlierattemptstoreroutecitricacidproductionintoC4-dicarboxylicacidshavebeenwithlimitedsuccess.Results:Inthisstudy,aglucoseoxidasedeficientstrainof A.carbonariuswasusedastheparentalstraintooverexpressanativeC4-dicarboxylatetransporterandthegene frdencodingfumaratereductasefrom Trypanosomabruceiindividuallyandincombination.Impactsoftheintroducedgeneticmodificationsonorganicacidproductionwereinvestigatedinadefinedmediumandinahydrolysateofwheatstrawcontaininghighconcentrationsofglucoseandxylose.Inthedefinedmedium,overexpressionoftheC4-dicarboxylatetransporteraloneandincombinationwiththe frdgenesignificantlyincreasedtheproductionofC4-dicarboxylicacidsandreducedtheaccumulationofcitricacid,whereasexpressionofthe frdgenealonedidnotresultinanysignificantchangeoforganicacidproductionprofile.Inthewheatstrawhydrolysateafter9 daysofcultivation,similarresultswereobtainedasinthedefinedmedium.Highamountsofmalicacidandsuccinicacidwereproducedbythesamestrains.Conclusions:ThisstudydemonstratesthatthekeytochangethecitricacidproductionintoproductionofC4-dicarboxylicacidsinA.carbonariusistheC4-dicarboxylatetransporter.FurThermoreitshowsthattheC4-dicarboxylicacidproductionby A.carbonariuscanbefurtherincreasedviametabolicengineeringandalsoshowsthepotentialof A.carbonariustoutilizelignocellulosicbiomassassubstratesforC4-dicarboxylicacidproduction.
Non-anthocyaninpolyphenolictransformationbynativeyeastandbacteriaco-inoculationstrategyduringvinification.
Devi,A.,Archana,K.M.,Bhavya,P.K.&AnuAppaiah,K.A.(2017).JournaloftheScienceofFoodandAgriculture,InPress.
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Background:Co-inoculationhasbeenadaptedbymanywine-producingcountriesasitenhancesthesuccessofmalolacticfermentationandreducesthefermentationcostaswellastime.However,winephenolicshavebeensparselyhighlightedduringco-inoculationeventhoughpolyphenolsareimportantparameteraffectingwinecolour,astringencyandaroma.Here,weinvestigatetheimpactofco-inoculationonnon-anthocyaninpolyphenolprofilefortwodifferentgrapevarieties.Result:Co-inoculationofnativeyeaststrain(AAV2)alongwithOenococcusoeniwasadaptedforCabernetSauvignonandShirazwine.Itwasobservedthattheco-inoculationhadminimalyetsignificantimpactonthephenoliccompositionofwinesforboththegrapevarieties.Colorlossaswellasfruityaromadevelopmentwasobservedinco-inoculatedwines.ThewineswereatparwiththecommercialwineaswellaswineswithoutMLFintermsofphenoliccompoundsandoverallorganolepticacceptance.PCAandHCAfurthersuggestedthatthevarietalinfluenceonphenoliccompositionwasdominatingwhencomparedtoinoculationstrategies.Amongthevarieties,theinoculationstrategieshavesignificantlyinfluencedtheCabernetwinesascomparedtoShirazwines.
ManualformatUV-methodforthedeterminationofL-MalicAcidinfoodstuffs,beveragesandothermaterials
Principle:
(L-malatedehydrogenase)
(1)L-Malicacid+NAD+↔oxaloacetate+NADH+H+
(glutamate-oxaloacetatetransaminase)
(2)Oxaloacetate+L-glutamate→L-aspartate+2-oxoglutarate
Kitsize: (K-LMAL-58A)
*58assays(manual)/580(microplate)or
(K-LMAL-116A)
*116assays(manual)/1160(microplate)
*Thenumberofmanualtestsperkitcanbedoubledifallvolumesarehalved.
ThiscanbereadilyaccommodatedusingtheMegaQuantTMWave
Spectrophotometer(D-MQWAVE).Method: Spectrophotometricat340nm
Reactiontime: ~3min
Detectionlimit: 0.25mg/L
Applicationexamples:
Wine,beer,fruitjuices,softdrinks,candies,fruitandvegetables,
bread,cosmetics,pharmaceuticalsandothermaterials(e.g.biological
cultures,samples,etc.)
Methodrecognition:
MethodsbasedonthisprinciplehavebeenacceptedbyAOAC,EEC,
EN,NF,NEN,DIN,GOST,OIV,IFU,AIJNandMEBAK
Advantages
- PVPincorporatedtopreventtannininhibition
- BothenzymessuppliedasstablesUSPensions
- Verycompetitiveprice(costpertest)
- Allreagentsstablefor>2yearsafterpreparation
- Veryrapidreaction(~3min)
- Mega-Calc™softwaretoolisavailablefromourwebsiteforhassle-freerawdataprocessing
- Standardincluded
- Extendedcofactorsstability
- Suitableformanualandmicroplateformat
品牌介绍
Megazyme品牌产品简介
来源：作者：人气：2149发表时间：2016-05-19 10:59:00【大 中 小】
Megazyme是一家全球性公司，专注于开发和提供用于饮料、谷物、乳制品、食品、饲料、发酵、生物燃料和葡萄酒产业用的分析试剂、酶和检测试剂盒。Megazyme的许多检测试剂盒产品已经为众多官方科学协会（包括AOAC, AACC , RACI, EBC和ICC等），经过严格的审核，批准认证为官方标准方法，确保以准确、可靠、定量和易于使用的测试方法，满足客户的质量诉求。
Megazyme的主要产品线包括：
◆ 检测试剂盒
◆ 酶
◆ 酶底物
◆ 碳水化合物
◆ 化学品/仪器
官网地址：http://www.megazyme.com
检测试剂盒特色产品：
货号
中文品名
用途
K-ACETAF
乙酸[AF法]检测试剂盒
酶法定量分析乙酸最广泛使用的方法
K-ACHDF
可吸收糖/膳食纤维检测试剂盒
酒精沉淀法测定膳食纤维
K-AMIAR
氨快速检测试剂盒
用于包括葡萄汁、葡萄酒以及其它食品饮料样品中氨含量的快速检测分析。
K-AMYL
直链淀粉/支链淀粉检测试剂盒
谷物淀粉和而粉中直链淀粉/支链淀粉比例和含量检测
K-ARAB
阿拉伯聚糖检测试剂盒
果汁浓缩液中阿拉伯聚糖的检测
K-ASNAM
L-天冬酰胺/L-谷氨酰胺和氨快速检测试剂盒
用于食品工业中丙烯酰胺前体、细胞培养基、以及上清液组分中、L-天冬酰胺，谷氨酰胺和氨的检测分析
K-ASPTM
阿斯巴甜检测试剂盒
专业用于测定饮料和食品中阿斯巴甜含量，操作简单
K-BETA3
β-淀粉酶检测试剂盒
适用于麦芽粉中β-淀粉酶的测定
K-BGLU
混合键β-葡聚糖检测试剂盒
测定谷物、荞麦粉、麦汁、啤酒及其它食品中混合键β-葡聚糖(1,3:1,4-β-D-葡聚糖)的含量
K-CERA
α-淀粉酶检测试剂盒
谷物和发酵液（真菌和细菌）中α-淀粉酶的分析测定
K-CITR
柠檬酸检测试剂盒
快速、可靠地检测食品、饮料和其它物料中柠檬酸（柠檬酸盐）含量
K-DLATE
乳酸快速检测试剂盒
快速、特异性检测饮料、肉类、奶制品和其它食品中L-乳酸和D-乳酸(乳酸盐）含量
K-EBHLG
酵母β-葡聚糖酶检测试剂盒
用于测量和分析酵母中1,3:1,6?-β-葡聚糖，也可以检测1,3-葡聚糖
K-ETSULPH
总亚硫酸检测试剂盒
测定葡萄酒、饮料、食品和其他物料中总亚硫酸含量（按二氧化硫计）的一种简单，高效，可靠的酶法检测方法
K-FRGLMQ
D-果糖/D-葡萄糖[MegaQuant法]检测试剂盒
适用于使用megaquant?色度计（505nm下）测定葡萄、葡萄汁和葡萄酒中D-果糖和D-葡萄糖的含量。
K-FRUC
果聚糖检测试剂盒
含有淀粉、蔗糖和其他糖类的植物提取物和食品中果聚糖的含量测定。
K-FRUGL
D-果糖/D-葡萄糖检测试剂盒
对植物和食品中果糖或葡萄糖含量的酶法紫外分光测定。
K-GALM
半乳甘露聚糖检测试剂盒
食品和植物产品中半乳甘露聚糖的含量检测
K-GLUC
D-葡萄糖[GOPOD]检测试剂盒
谷物提取物中D-葡萄糖的含量测定，可以和其它Megazyme检测试剂盒联合使用。
K-GLUHK
D-葡萄糖[HK]检测试剂盒
植物和食品中D-葡萄糖的含量测定，可以和其它Megazyme检测试剂盒联合使用。
K-GLUM
葡甘聚糖检测试剂盒
植物和食品中葡甘聚糖的含量测定。
K-INTDF
总膳食纤维检测试剂盒
总膳食纤维特定检测和分析
K-LACGAR
乳糖/D-半乳糖快速检测试剂盒
用于快速检测食品和植物产品中乳糖、D-半乳糖和L-阿拉伯糖
K-LACSU
乳糖/蔗糖/D-葡萄糖检测试剂盒
混合面粉和其它物料中蔗糖、乳糖和D-葡萄糖的测定
K-LACTUL
乳果糖检测试剂盒
特异性、快速和灵敏测量奶基样品中乳果糖含量
K-MANGL
D-甘露糖/D-果糖/D-葡萄糖检测试剂盒
适合测定植物产品和多糖酸性水解产物中D-甘露糖含量
K-MASUG
麦芽糖/蔗糖/D-葡萄糖检测试剂盒
在植物和食品中麦芽糖，蔗糖和葡萄糖的含量检测
K-PECID
胶质识别检测试剂盒
食品配料中果胶的鉴别
K-PHYT
植酸(总磷)检测试剂盒
食品和饲料样品植酸/总磷含量测量的简便方法。不需要通过阴离子交换色谱对植酸纯化，适合于大量样本分析
K-PYRUV
丙酮酸检测试剂盒
在啤酒、葡萄酒、果汁、食品和体液中丙酮酸分析
K-RAFGA
棉子糖/D-半乳糖检测试剂盒
快速测量植物材料和食品中棉子糖和半乳糖含量
K-RAFGL
棉子糖/蔗糖/D-半乳糖检测试剂盒
分析种子和种子粉中D-葡萄糖、蔗糖、棉子糖、水苏糖和毛蕊花糖含量。通过将棉子糖、水苏糖和毛蕊花糖酶解D-葡萄糖、D-果糖和半乳糖，从而测定葡萄糖含量来确定
K-SDAM
淀粉损伤检测试剂盒
谷物面粉中淀粉损伤的检测和分析
K-SUCGL
蔗糖/D-葡萄糖检测试剂盒
饮料、果汁、蜂蜜和食品中蔗糖和葡萄糖的分析
K-SUFRG
蔗糖/D-果糖/D-葡萄糖检测试剂盒
适用于植物和食品中蔗糖、D-葡萄糖和D-果糖的测定
K-TDFR
总膳食纤维检测试剂盒
总膳食纤维检测
K-TREH
海藻糖检测试剂盒
快速、可靠地检测食品、饮料和其它物料中海藻糖含量
K-URAMR
尿素/氨快速检测试剂盒
适用于水、饮料、乳制品和食品中尿素和氨的快速测定
K-URONIC
D-葡萄糖醛酸/D-半乳糖醛酸检测试剂盒
简单、可靠、精确测定植物提取物、培养基/上清液以及其它物料中六元糖醛酸含量（D-葡萄糖醛酸和D-半乳糖醛酸）
K-XYLOSE
D-木糖检测试剂盒
简单、可靠、精确测定植物提取物、培养基/上清液以及其它物料中D-木糖含量
K-YBGL
Beta葡聚糖[酵母和蘑菇]检测试剂盒
检测酵母和蘑菇制品中1,3:1,6-beta-葡聚糖和α-葡聚糖含量
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